Thursday, January 16, 2014

White Bean and Ham Bone Soup

I like simplicity.  Using a ham bone is a necessity since most of the flavors are drawn from the marrow.  Slow cooking this recipe just drew out everything that could be drawn out.  I haven't had an oh-good-gosh-eyes-rolling-in-the-back-of-the-head-from-the-delicious-flavors recipe in a few days (okay maybe a few hours, but only because I had leftovers!). 

White Bean and Hamp Bone Soup
{White Bean and Ham Bone Soup}

{Chopping ingredients}

{The secret is to caramelize the ingredients to impart that deep flavor!}

{De-glaze the pan with white wine}

{Place in crock-pot}


One year ago:  Chana Masala

White Bean and Ham Bone Soup

Serves 6

2 tablespoons olive oil
1 large onion, chopped
1 cup celery, diced (about 3 stalks)
1 cup carrots, diced (about 3)
6 cloves garlic, minced
1/2 cup white wine
2 cans Northern beans, drained and rinsed
1 each ham joint with some meat on it
6 cups chicken broth
2 bay leaves
1 teaspoon ground black pepper
Green onions (optional for garnish)
  1. Heat olive oil in a skillet until hot.
  2. Caramelize the onions, carrots, and celery until browned on the edges.
  3. Meanwhile, place beans, ham joint, and broth in a crock-pot.
  4. Add garlic and cook for another 2 minutes.
  5. De-glaze the pan with white wine.
  6. Add onion mixture to crock-pot.
  7. Add bay leaves and pepper.
  8. Cook on low for 8 hours.
  9. Serve with green onions if desired.
Served with a grilled cheese sandwich, this is definitely a keeper for those cold, wintery nights!

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